Hungarian Goulash

02 May, 2020

A traditional Hungarian Goulash is a soup or stew that is usually filled with tender beef and onions spiced with paprika. Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavour. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is my easy version of a very traditional dish from the heart of Hungary. This recipe is a casserole as opposed to a hearty soup

So let’s get into this melt in your mouth recipe and as they say in Hungary, edd meg!

Using a heavy bottomed deep sauté pan or casserole dish, add half the olive oil and brown the beef all over then remove from the pan

Pour the white wine into the sauté pan and stir it to deglaze all the delicious browned beef flavour from the pan and add to the beef

Pour the remaining olive oil to the pan. Add the onion and cook gently until softened and lightly browned, add the garlic and stir until it starts to smell fragrant, add tomatoes, capsicum, carrots, herbs, paprika, stock and return the meat and wine to the casserole, season to taste

Increase the heat to high and cook for about 5-6 minutes until the sauce starts to thicken slightly

Reduce heat and simmer for around one and a half to two hours until the meat is tender

Sprinkle with parsley and serve piping hot straight from the oven with steamed rice and vegetables. If you like, you can add some sour cream to the goulash just before serving

Serves 8 or two meals of 4 – like most slow cooked dishes, the flavour will enhance over time